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Old 01-07-2010, 11:01 PM   #1
Mr. Mojo Rising
 
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Feb 2007
Charleston, Il
Posts: 209
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Recipe Type: All Grain   
Yeast: 1056   
Yeast Starter: 1 Liter   
Batch Size (Gallons): 11   
Original Gravity: 1.060   
Final Gravity: 1.012   
IBU: 40   
Boiling Time (Minutes): 60   
Color: 13.7   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 10   
Tasting Notes: Have to try it to believe it.   

18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.2 %
3.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.4 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.1 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.1 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 4.1 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.0 %
2.00 oz Centennial [9.10%] (60 min) Hops 28.1 IBU
1.00 oz Centennial [8.50%] (30 min) Hops 10.1 IBU
1.00 oz Amarillo Gold [7.50%] (5 min) Hops 2.3 IBU
2.00 oz Cascade [5.50%] (Dry Hop 20 days)
4.00 oz Grapefruit Peel (Boil 15.0 min)

Initial Strike Add 8.49 gal of water at 156.1 F 145.0 F 40 min
Step 1 Heat to 156.0 F over 10 min 156.0 F 30 min
Batch Sparge 1 Add 4.24 gal of water and heat to 180.0 F
Batch Sparge 2 Add 4.24 gal of water and heat to 180.0 F

The grapefruit is an ancient Chinese secret and I feel guilty even sharing the recipe. It is such a great addition to the Cascade aroma and is barely perceiveable in the finish. I have done 60 gallons of this same beer and it is a crowd favorite. I even had a Schafly brewer friend of mine want to steal this recipe.

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15 Gal Conical - The Three Nobles-German Pils
Secondary - The Comrade-Imperial Russian Stout
Tap 1 - The Goodness-APA
Tap 2 - The Unicorn-Honey Nut Brown
Tap 3 - The Blarney-Irish Red


 
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Old 01-07-2010, 11:10 PM   #2

This looks very interesting. With the chocolate malt, how dark is it? Do you have a picture?

Also, for the grapefuit peel, you just use the zest, right. Fresh?

 
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Old 01-08-2010, 01:28 PM   #3
Mr. Mojo Rising
 
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Feb 2007
Charleston, Il
Posts: 209
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Quote:
Originally Posted by Pappers View Post
This looks very interesting. With the chocolate malt, how dark is it? Do you have a picture?

Also, for the grapefuit peel, you just use the zest, right. Fresh?

I will post a picture next time I pour one...a little too early for a beer right now. Shooting from the hip I would compare the color to Sam Adams Boston Lager.

As far as the grapefruit peel, I had a friend who tried the recipe and zested 4oz for a 10g batch. The flavor was way too strong. I just use 2oz of diced rinds in a muslin bag and eat the grapefruit as you boil! The flavor at first is strong but it fades over few weeks.
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15 Gal Conical - The Three Nobles-German Pils
Secondary - The Comrade-Imperial Russian Stout
Tap 1 - The Goodness-APA
Tap 2 - The Unicorn-Honey Nut Brown
Tap 3 - The Blarney-Irish Red


 
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Old 01-08-2010, 10:45 PM   #4
Mr. Mojo Rising
 
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Feb 2007
Charleston, Il
Posts: 209
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Picture Added
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15 Gal Conical - The Three Nobles-German Pils
Secondary - The Comrade-Imperial Russian Stout
Tap 1 - The Goodness-APA
Tap 2 - The Unicorn-Honey Nut Brown
Tap 3 - The Blarney-Irish Red

 
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Old 05-18-2010, 04:22 PM   #5
Apollo
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Aug 2008
Raleigh, NC Area
Posts: 329
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I just brewed a 5.5gal this past weekend. The one difference is I used WLP001 Cal yeast. I'll let you know how it turns out!

 
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Old 05-19-2010, 08:35 PM   #6
frazier
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Dec 2009
illinois
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I brewed a batch a few months back that used Centennial, Cascade, and Amarillo hops. Everyone called it "the grapefruit beer." Since you are already using the "grapefruit" hops, why add the peel?

I may try it anyway.
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